TWD: Savory Corn Muffins (and Sweet Corn Muffins)

The Sugar: These darling little loaves are sweet, with a tender crumb that just melts in your mouth. This comforting and great cornbread / muffins at their best.

The Snark: Well, technically, these darling little loaves are not the recipe you came here to see. I’ll share my confession with you below. I did make the right recipe too though.

The Spice: I think that was part of the problem for me. Too much spice for what I love in my cornbread. It is totally a personal preference thing though.

Confession time. The lovely rectangular mini-loaf muffins you see above are not actually the recipe for this week. They are the Corniest Corn muffins from the page before. Though Rebecca of Ezra Pound Cake (by the way, I have to admit, I don’t know the story behind her blog name… but it always sounds like a great rock band name to me! Random. I know.) chose Savory Corn and Pepper Muffins for our Tuesdays with Dorie recipe this week, I couldn’t resist making both versions. Why you may ask? Well, it is really quite simple. I love corn bread. Love it. In fact, it was one of the signature items on both of the restaurants I waited tables at in my ‘younger’ days. Since in the introduction to the Savory Corn and Pepper Muffins Dorie mentions the Corniest Corn Muffins, I did a comparison.

Savory Corn Muffins

Now, in the strictest sense of the word, it isn’t a true recipe to recipe comparison, because as you can see in my muffins I left out a lot of the bells and whistles. Mainly because no one in this house would have eaten them with the extra heat from the jalapeno and bell pepper. I even backed down on the chili powder. I am going to assume that this is why I really didn’t love the texture or flavor of these muffins. Aside from that, they are just not the kind of cornbread or corn muffin I usually like. They are a rather sturdy muffin and they are savory. There isn’t anything wrong with that, it just isn’t really my thing.

On the other hand, you have the Corniest Corn Muffins. Different story. First off, the only spice really added is the littlest amount of freshly grated nutmeg – which I love in just about anything – and the addition of quite a bit more sugar – which, again, no brainer that I love me some sugar. These muffins, like the others have bits of corn (I used frozen) in the batter as well. I loved everything about these muffins. They were sweet, tender and absolutely delicious.

To sum it up. If you like sweet cornbread, use the Corniest Corn Muffins, if you are a savory kind of person who likes some spice, then by all means use the Savory Corn and Pepper Muffins. Either way, they are both great. It just depends on your preference.

It's nice to share!

Like this:

Both are your variations look delightful. I can’t decide which I like better, savory or sweet corn muffins. I think I’d go with sweet if given the choice. It’s hard for me to believe I wouldn’t choose the sugar.

Both of your muffins look great, Holly. I will have to try the Corniest Corn Muffins. Cornbread in this house is usually fixed in a cast iron skillet and served with Gumbo or soup. Thanks for the comparison.

I really liked this week’s corn muffins, but I don’t usually mix things into cornbread, so it was a nice treat. The Corniest Corn Muffins look fantastic and I am looking forward to making them. I think they might have been a TWD recipe before I joined. Nice job.

I'm
the Mama to two wild little boys and one very sweet baby girl with Down
syndrome. I'm also married to a skydiver/wind tunnel instructor/BASE Jumper.
This all makes for an interesting life at our house.

So, in an attempt to keep what sanity motherhood and marriage leave me with, I
am trying to conquer my world, one recipe at a time. Cheaper than therapy, and
much more tasty!